Protein Pancake Bowl Recipe

Introduction

This Protein Pancake Bowl is a delicious and wholesome way to start your day. Packed with oats, cottage cheese, and a touch of sweetness, it’s a satisfying breakfast that’s easy to make and customizable with your favorite toppings.

Ingredients

• ½ cup quick oats or oat flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 egg
• ½ cup cottage cheese
• 1–2 tbsp maple syrup (or sweetener of choice)
• 1 tsp vanilla extract
• 1–2 tbsp milk of choice
• Optional: berries, chocolate chips, nuts, or seeds

Instructions

1. Step 1: Preheat oven to 350°F and lightly grease a small oven-safe dish (5–8 inches wide).
2. Step 2: Add oats, baking powder, baking soda, egg, cottage cheese, maple syrup, vanilla, and milk to a blender.
3. Step 3: Blend until completely smooth.
4. Step 4: Pour the batter into the prepared dish.
5. Step 5: Gently fold in optional mix-ins like berries or chocolate chips.
6. Step 6: Bake for 20–25 minutes until golden and a toothpick comes out clean.
7. Step 7: Optional: Broil for 1–2 minutes to achieve a golden crust.
8. Step 8: Let cool slightly before serving.

Tips & Variations

• Use oat flour for a smoother texture or quick oats for a bit more chew.
• Swap maple syrup for honey or agave nectar to suit your taste.
• Add a pinch of cinnamon or nutmeg in the batter for extra warmth.
• Top with fresh fruit, nuts, or seeds after baking for added crunch and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overheating to maintain the pancake’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use certified gluten-free oats or oat flour to keep it gluten-free.

Can I prepare this ahead of time?

Absolutely. You can blend the batter and store it covered in the fridge for up to 24 hours before baking.

Protein Pancake Bowl Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

This Protein Pancake Bowl is a healthy and delicious breakfast option that combines the hearty texture of oats with the creamy richness of cottage cheese, all baked into a nutritious and satisfying dish. Perfectly sweetened with maple syrup and customizable with your favorite mix-ins like berries or chocolate chips, this recipe offers a convenient, high-protein start to your day.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 1 serving 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup quick oats or oat flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 egg
• ½ cup cottage cheese
• 1–2 tbsp maple syrup (or sweetener of choice)
• 1 tsp vanilla extract
• 1–2 tbsp milk of choice

Optional Mix-ins

• Berries (fresh or frozen)
• Chocolate chips
• Nuts
• Seeds

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe dish that is about 5–8 inches wide to prevent sticking.
2. Combine Ingredients: In a blender, add the quick oats (or oat flour), baking powder, baking soda, egg, cottage cheese, maple syrup, vanilla extract, and milk. This forms the batter base for your pancake bowl.
3. Blend Batter: Blend the mixture until it becomes completely smooth, ensuring that the oats are fully incorporated and the batter is lump-free.
4. Pour Batter: Pour the blended batter into the prepared greased dish evenly spreading it out.
5. Add Mix-ins (Optional): Gently fold in any optional mix-ins like berries, chocolate chips, nuts, or seeds to add extra texture and flavor without overmixing.
6. Bake: Place the dish in the oven and bake for 20–25 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
7. Broil for Crust (Optional): For a golden, slightly crispy crust, broil the pancake bowl for 1–2 minutes. Watch carefully to avoid burning.
8. Cool and Serve: Let the pancake bowl cool slightly before serving to allow it to firm up for easy scooping and eating.

Notes

• You can substitute oat flour with quick oats by blending oats into a fine powder before starting the recipe.
• Adjust the milk quantity to get your desired batter consistency; thicker batter will produce a denser pancake bowl.
• Feel free to use any milk variety such as dairy, almond, soy, or oat milk.
• For added protein, consider stirring in a scoop of protein powder before blending.
• Leftovers can be refrigerated and reheated gently before serving.

Keywords: protein pancake, baked pancake, healthy breakfast, cottage cheese pancakes, gluten free breakfast, high protein pancakes